| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Femina, Femina3, Starters |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless mutton fillet |
| 3 1/4 |
tb |
Ginger-garlic paste; (50 g.) |
| 3 1/4 |
tb |
Raw papaya; (50 g.) |
|
|
Ground to a paste |
|
|
Salt to taste |
| 100 |
g |
Butter |
| 1 |
ts |
Garam masala powder; (5 g.) |
| 500 |
ml |
Cream |
| 2 |
ts |
White pepper powder; (10 g.) |
| 3 |
|
Bread slices. |
INSTRUCTIONS
Cut mutton into 2.5 cm. to four cm. wide pieces and beat till well
flattened with a meat mallet (steak hammer). Mix half of the ginger-garlic
paste, papaya paste and salt. Apply it to the mutton pieces and marinate
the mutton for about an hour.
Melt butter in a frying pan, add the remaining ginger-garlic paste and
garam masala powder. Fry till well browned. Add the marinated mutton
pieces, fry well and cook till done. Add cream and white pepper powder, and
cook till almost dry.
Cut the bread slices into strips and toast till done.
Garnish the kababs with toasted bread fingers.
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